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In a small skillet, drizzle some Olive Oil. Saute
1/2 sliced Portobello Mushroom for a couple minutes, then add
2 cups Chopped Kale, mix around, add
1 tbsp Soy Sauce.
Saute until all is wilted and cooked. Set aside.
In a pot add
1 cup Rolled Oats
2 1/4 cups water (or vegetable stock, chicken broth).
1/2 tsp kosher salt
Cook on medium until absorbed.
Serve oatmeal in 2 bowls, top with mushroom kale topping, soy sauce, and a soft-boiled egg.
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